Hi Dianne. This is a really good question. I can see how it would look like too much.

The rule of thumb with pound cake is equal parts sugar to flour.

Back in the day it was 1 lb of each sugar, flour and butter. However, this would create a super dense cake. Since then pound cakes have been modified slightly but with some of the original characteristics remaining such as the equal parts of sugar to flour.

I hope this helps and that you enjoy the recipe. Thank you again for the question.